Hi Samuel I may be wrong but what I personally do is use the same measurements, the differnce is self rising flour already has the baking soda and salt included, so you won't have to add more or any. Sugar “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh 🙏, 😘 I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar
-----Original Message----- From: Cookinginthedark <[email protected]> On Behalf Of Samuel Wilkins via Cookinginthedark Sent: Sunday, August 30, 2020 10:57 AM To: [email protected] Cc: Samuel Wilkins <[email protected]> Subject: Re: [CnD] cocoa fudge cake recipe T&T Can you substitute all purpose flour and baking soda with self-raising flour, and if so, how much do you need? On 29/08/2020 18:43, Jeanne Fike via Cookinginthedark wrote: > cocoa fudge cake recipe > 1 2/3 cups all purpose flour > 1 1/2 cups granulated sugar > 2/3 cup cocoa > 1 1/2 teaspoons baking soda > 1 teaspoon salt > 1 1/2 cups buttermilk > 1/2 cup shortening > 1 teaspoon vanilla > 2 eggs > frost with icing of your choice if wish Heat oven to 350 degrees. > Grease and flour a rectangular pan, 13 by 9 by 2 inches. Beat all > ingredients on low speed, scraping bowl constantly, 30 seconds. Beat > on high speed, scraping bowl occasionally, 3 minutes. Pour into pan. > Bake 30-35 minutes or until wooden pick inserted in center comes out > clean. Cool. > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark -- Regards, Samuel Wilkins _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
